Handmade Happiness: Creating Delicious Pupusas at Home
Making authentic Salvadoran pupusas at home is wonderfully approachable when you understand the dough’s feel, the right griddle heat, and a few shaping tricks.
In this guide, we’ll cover the essentials—masa harina, traditional fillings, the must-have curtido and salsa roja, plus practical tips for how to keep pupusas from breaking and how to store them for later.
What Are Pupusas?
Pupusas are thick corn cakes made from masa harina (nixtamalized corn flour) and stuffed with savory fillings.
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They’re cooked on a hot comal or griddle until golden with little blistered spots, then served with crisp curtido (a lightly fermented cabbage slaw) and smooth salsa roja. Think of them as the coziest hand-held comfort food—crispy outside, melty inside.
Ingredients and Smart Substitutions
For the dough
- 3 cups masa harina (about 360 g), such as Maseca or Masienda
- 2¾–3 cups warm water (about 650–710 g), plus a splash extra as needed
- 1 tsp fine salt
- 1–2 tsp neutral oil (for moistening hands)
Classic fillings
- Cheese (quesillo, Oaxaca, or low-moisture mozzarella): 2–2½ cups (200–250 g), shredded
- Refried beans: 1½ cups (360 g), thick and spreadable
- Chicharrón (seasoned minced pork): 1½ cups (about 225 g), finely chopped
- Optional: loroco, sautéed zucchini, roasted poblanos, jalapeños, or shredded cooked chicken
Pro Tip: Aim for low-moisture fillings so the pupusas seal easily. If beans seem loose, cook them a few minutes longer to reduce.
Dough Hydration
Add warm water to masa harina and salt, mixing until you get a soft, pliable dough that doesn’t crack when pressed but isn’t sticky. Let it rest 10–15 minutes to hydrate fully.
If cracks appear while shaping, the dough is dry—work in 1–2 tbsp of water. If it sticks to your palms, knead in a teaspoon of masa harina.
Step-by-Step: Shaping Without Tears
- Portion: Divide dough into 8–10 balls (about 75–85 g each). Keep covered with a damp towel so they don’t dry out.
- Make the well: Lightly oil or moisten your hands (mix a little water + oil in a bowl). Flatten a ball into a 3–3½ in (7.5–9 cm) disk. Press your thumbs to create a shallow cup.
- Fill: Add 1½–2 tbsp of filling. Don’t overfill; you should still see dough around the edges.
- Seal: Pinch edges together to close completely. If a crack forms, pinch a small piece of dough and patch it.
- Flatten: With damp hands, gently pat into a ¼–⅜ in (6–9 mm) thick disk, rotating as you go to keep the shape even.
Key technique: Moist palms + gentle pats prevent sticking and keep the dough from tearing. This is the difference between a leaky pupusa and a perfect one.
Griddle Time: Heat, Timing, and Doneness
Preheat a comal, cast-iron skillet, or griddle over medium to medium-high until hot. Lightly oil the surface if needed.
- Cook 3–4 minutes per side, turning once, until you see golden spots and occasional steam puffs.
- If they darken too fast, lower the heat; if they pale and dry, increase it slightly.
Visual cue: Small blisters and light browning = great flavor. Deep burns = heat too high. Dry, pale surfaces = heat too low.
The Must-Have Sides
Quick Curtido
- ½ small green cabbage (about 350 g), finely shredded
- 1 small carrot, grated
- ½ small red onion, thinly sliced
- 1 tsp dried oregano
- ½–1 fresh jalapeño, thinly sliced (optional)
- ½ cup apple cider vinegar
- ½ cup warm water
- 1 tsp sugar, ¾–1 tsp salt
Toss cabbage, carrot, onion, oregano, and jalapeño with salt. Mix vinegar, warm water, and sugar; pour over the vegetables. Massage lightly 30–60 seconds.
Rest 30 minutes (or chill up to 24 hours) for the flavors to meld. The goal is bright, crunchy, tangy curtido that cuts through the richness.
Simple Salsa Roja
- 1 can (14–15 oz / 400 g) tomatoes or 4 ripe tomatoes
- ¼ small onion
- 1 small garlic clove
- ½ tsp ground cumin
- ½ tsp oregano
- Salt to taste
- 1–2 tsp neutral oil
Blend tomatoes, onion, garlic, cumin, and oregano until smooth. Simmer in a small saucepan with oil 8–10 minutes until slightly thickened. Season with salt. You want a silky, pourable salsa roja that complements, not overpowers.
Assembly and Serving
Serve pupusas hot off the griddle with plenty of curtido and warm salsa roja on top or alongside. For a crowd, keep finished pupusas on a baking sheet in a 200–220°F (95–105°C) oven, covered with a clean towel to stay soft.
Troubleshooting: How to Keep Pupusas from Breaking
- Cracks when shaping: Dough is dry—moisten your hands and add a teaspoon of water to the dough.
- Leaks during cooking: Overfilled or uneven thickness—use less filling and keep edges slightly thicker when sealing.
- Sticking to hands: Dough too wet—knead in a bit of masa harina and keep palms lightly oiled.
- Dry, tough texture: Cooked too long or on low heat—aim for 3–4 minutes per side on a properly heated surface.
Make-Ahead, Storage, and Reheating
- Refrigerate cooked pupusas up to 3–4 days in an airtight container.
- Freeze in a single layer, separated by parchment; transfer to a freezer bag for up to 2 months.
- Reheat on a dry skillet or comal over medium heat 2–3 minutes per side. Avoid microwaving if you want to keep that crispy-soft bite.
Nutrition and Yield
This recipe makes 8–10 pupusas, depending on size. With cheese filling, each pupusa typically lands in the 250–320 kcal range, varying by filling and size.
Flavor Variations and Filling Ideas
- Queso y loroco (classic Salvadoran combo)
- Frijol con queso (refried beans + cheese)
- Chicharrón (savory minced pork)
- Squash + jalapeño + cheese for a mild heat
- All-cheese with a pinch of oregano for aroma
For dietary tweaks: try cheese-free bean pupusas for lighter fare, a lactose-free cheese, or a plant-based cheese for a fully vegetarian/vegan variation. The dough is naturally gluten-free when made with masa harina.
Final Notes for Success
- Keep dough balls covered and hydrated while you work.
- Moisten hands before each pat to avoid tears and achieve smooth surfaces.
- Trust the visual cues: golden spots and occasional steam puffs signal perfect doneness.
With these tips, you’ll consistently turn out golden, melty, authentic pupusas that taste like they came straight from a Salvadoran cocina—bold, comforting, and perfect with bright curtido and silky salsa roja.
Enjoy Watching This Video with a Similar Recipe
Source: Kelvin's Kitchen
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